It pairs fresh-squeezed lemon juice with a blend of kiwifruit and sugar, and needs only ice-cold water, seltzer, or imported mineral water – and a decorative wedge of bright green lime – to finish it off.

And think healthy: Kiwifruit "is a good low-fat source of Vitamin E," the Sacramento-based California Kiwifruit Commission explains, noting that the fruit has "actually twice the Vitamin E of an avocado, but only 60 percent of (its) calories."

"Vitamin E is a potent antioxidant and may reduce the risk of heart disease and some forms of cancer," the Commission also notes.

ORIGINS IN CHINA

Kiwifruit – Actinidia deliciosa, botanically – originated in the Chang Kiang Valley in China, where it was considered a delicacy, according to the Commission. "By the mid 1800s, the fruit had found its way into other countries which nicknamed it Chinese gooseberry, and it wasn't long before New Zealand growers were exporting the exotic fruit to specialized markets around the world."

In 1962, "a California produce dealer began importing New Zealand gooseberries to satisfy the request of a lone Safeway shopper. The dealer renamed the product 'kiwifruit' because of its resemblance to the fuzzy brown kiwi – New Zealand's funny-looking national bird. By the late 1960s, California began producing its own kiwifruit in the Delano and Gridley areas," the Commission explains on its website.

In addition to New Zealand and the U.S., kiwifruit – with over 40 varieties – is now grown in Europe, Chile "and dozens of others countries," the Commission reports.

Beyond lemonade, kiwifruit is versatile. It can be used in everything from breakfast dishes and appetizers, to fish and meat entrees and desserts.